Watermelon seems to go hand in hand with warmer weather and certainly with the lazy, hazy days of summer. How much fun is it to sit on some porch steps or on a big rock and spit watermelon seeds — maybe even have a distance contest.  Okay – so not everyone gets as much of a kick out of it as I do, but it’s been fun since I was a kid.

Watermelon was – and still is – a treat.  Chunks and slices of watermelon have certainly finished off lots of camp meals and family picnics. Finishing off a meal with a platter of watermelon is common in Greece and other Mediterranean countries. How great is sweet, juicy watermelon on a hot day?  What about the college special: watermelon infused with vodka – or when money was scarce, grain alcohol?  And, how pretty are those intricate carved watermelon baskets filled with watermelon, cantaloupe, and honeydew balls?

A Melon With History

The first recorded watermelon harvest was in Egypt, nearly 5,000 years ago. Now you can find more than 1,200 varieties, which are are grown in 96 countries.  Watermelon, 92% water and 6% sugar, considered both a fruit and vegetable, is a cousin of cucumbers, pumpkins, and squash and is the most consumed melon in the US, followed by cantaloupe and honeydew.

Some Watermelon Facts

• Because of its water content – it’s 92% water — watermelon is a volume food. It fills you up and quenches your thirst, and is great for weight control.

• 1 wedge (about 1/16 of a melon, 286 g) has 86 calories, no fat, 22g carbs, 1g fiber, 2g protein.

• 10 watermelon balls (122g) have 37 calories, 0 fat, 9g carbs, 0g fiber, 1g protein

• 1 cup of diced watermelon (152g) has 46 calories, 0g fat, 11g carbs, 1g fiber, 1g protein

• Two cups of watermelon chunks will supply 25% of your daily vitamin A, 30% of your daily vitamin C, B6 (6%) of B6; 8% potassium, 4% phosphorus, and 8% magnesium as well as beta carotene and lycopene (red flesh melons).

• The inner rind is edible and has a bunch of hidden nutrients.  The outer rind, also edible, is sometimes used as a stir-fried or stewed vegetable or pickled condiment.

• When you buy a watermelon look for one that is firm, symmetrical, and free from bruises, cuts, or dents. It should be heavy for its size and its underside should have a creamy yellow spot from where it sat on the ground while it ripened in the sun.

• Whole melons will keep for 7 to 10 days at room temperature but lose flavor and texture if they’re stored too long. They’ll keep for three to four days in the fridge after they’re cut.

A Fantastic Sweet And Salty Combination

Here’s a recipe for a great watermelon, feta, and greens salad that is low in calories and fat. Sweet, salty, crunchy, yumm.

Mediterranean Watermelon Salad

Ingredients: (adapted from watermelon.org)

• 6 cups torn mixed salad greens

• 3 cups cubed seeded watermelon

• 1/2 cup sliced red onion

• 1/3 cup crumbled feta cheese

• 1/2 cup watermelon vinaigrette

• Freshly ground black pepper

• Mint sprigs

Watermelon Vinaigrette:

• 2 tablespoons honey

• 1/4 cup pureed watermelon (puree chunks in a food processor)

• 2 tablespoons white wine vinegar

• 1/4 teaspoon pepper

• 1 teaspoon olive oil

Directions:

To make the vinaigrette:  whisk together all ithe ngredients; store in refrigerator; shake well before using. Makes about 1/2 cup.

To make the salad:  in large bowl, mix all the salad ingredients except the vinaigrette, pepper, and mint. Just before serving, toss the salad mixture with the vinaigrette. Garnish with pepper and mint sprigs.

Makes 6 servings, about 75 calories per serving.

The post What’s 92% Water and Considered Both a Fruit and Vegetable? appeared first on Eat Out Eat Well.

I’ve been watching members of my own family – who cover almost a century in age range – happily eat their fruit and vegetables.  Over the past few days I’ve watched a 16 month old gobble up his banana and eat half an avocado giving greater preference to them rather than to his French toast or chicken and pasta.  A three year old went for the blueberries and strawberries decorating her “happy face pancakes” before touching anything else and loves to put blackberries on the tips of her fingers and eat them one by one.

At the other end of the age spectrum, my 95 year old Aunt and 92 year old Mother, raised on a farm, rely on their fruit and vegetables as the mainstays of their diets. My Aunt wanted me to take a banana home to the 16 month old and my Mom routinely brings fruit when she visits her sister.

No one is vegetarian – everyone just naturally prefers a plant-based diet. They do couple their fruit and veggies with meat, fish, dairy, grains, and a whole lot of nuts — and they do have occasional desserts.  What they eat is a Mediterranean style diet – but they wouldn’t describe it as such. It’s just what goes on the table and what they eat and enjoy.  For my Mom and her sister, two out of 13 children, that’s a lot of fruit and veggie nutrients over close to a century’s worth of time.

Why Eating Fruit And Veggies Is A Good Idea

• They may reduce the risk of cancer and other chronic diseases; help control blood pressure and prevent heart disease and stroke; help to avoid diverticulitis; and guard against two common causes of vision loss, cataracts and macular degeneration.

• They have a mellowing effect on blood sugar levels that can help keep your appetite in check.

• They provide essential vitamins and minerals, fiber, and other substances that are important for good health.

• Most of them are filling and are naturally low in fat and calories.

• They taste good and look great on your plate.

How Much Produce Should You Eat?

Not counting potatoes—which should be considered more of a starch than a vegetable—the average American eats just three servings of fruit and vegetables a day. Dietary guidelines call for 5 to 13 servings of fruit and vegetables a day (2½ to 6½ cups), depending on your caloric intake. A person who needs 2,000 calories a day would need 9 servings, or 4½ cups a day (remember, potatoes don’t count). Aim for a variety of types and colors to give your body the mix of nutrients it needs. The more colorful, the greater the rainbow, the better the nutrition for your body.

Love The Rainbow

Red fruit and vegetables get their color from the pigments lycopene and anthocyanin. Lycopene, found in produce like tomatoes, watermelon, and pink grapefruit, may help reduce the risk of certain cancers, especially prostate cancer.

Anthocyanins, found in strawberries, raspberries, red grapes, and other fruits and vegetables, are powerful antioxidants that protect cells from damage and help with heart health.

Orange and yellow fruit and vegetables get their color from natural plant pigments called carotenoids. Beta-carotene, found in sweet potatoes, pumpkins and carrots, is converted to vitamin A which helps maintain healthy eyes and mucous membranes. Carotenoid-rich foods can also help reduce the risk of heart disease and cancer and can improve immune system function.

Chlorophyll, a natural plant pigment, gives green fruit and vegetables their color. Some greens — like spinach, dark leafy greens, green peppers, peas, cucumbers, and celery — contain lutein which works with zeaxanthin– found in corn, red peppers, oranges, grapes and egg yolks — to help keep your eyes healthy and reduce the risk of cataracts and age-related macular degeneration.

Indoles in broccoli, cauliflower, cabbage, and other cruciferous veggies help protect against some types of cancer. Leafy greens, spinach, and broccoli are great sources of folate, a B vitamin that helps reduce risk of birth defects.

Blue and purple fruit and vegetables get their color from natural plant pigments called anthocyanins, like those found in  blueberries and grapes.  They are powerful antioxidants that protect cells from damage and may help reduce risk of cancer, stroke, and heart disease. Blueberry consumption has also been linked with improved memory function and healthy aging.

White fruit and vegetables, colored by pigments called anthoxanthins, contain allicin — which might help lower cholesterol and blood pressure and possibly help reduce the risk of stomach cancer and heart disease.

A Cup Is A Cup Except . . .

A cup is a household measuring cup for most fresh or cooked vegetables and fruits. Two exceptions to that rule: for lettuce and other raw leafy greens, you need to eat 2 cups to get the equivalent of 1 cup of vegetables and for dried fruit, you only need to eat ½ cup to get the equivalent of 1 cup of fruit.

The post Were You Told To Eat Your Fruit And Veggies? appeared first on Eat Out Eat Well.

How great is it that something as nutritious and calorie friendly as watermelon is such a treat?  Juicy watermelon has certainly finished off lots of camp meals and family picnics and dare I mention the college special: watermelon infused with vodka?  And, how pretty are those intricate carved watermelon baskets filled with watermelon, cantaloupe, and honeydew balls?  Very labor intensive.  My mother was good at that.

I just came back from a trip to Greece where just about every lunch and dinner ended with a beautiful platter of red, ripe watermelon.  Totally satisfying, thirst quenching, and an important component of the Mediterranean diet.

A Melon With History

The first recorded watermelon harvest was in Egypt, nearly 5,000 years ago. Now you can find more than 1,200 varieties grown in 96 countries.  Watermelon — 92% water and 6% sugar — is a cousin of cucumbers, pumpkins, and squash and is the most consumed melon in the US, followed by cantaloupe and honeydew.

Some Watermelon Trivia

• Watermelon, with its water content, is a volume food. It fills you up and quenches your thirst and is great for weight control.

• One wedge (about 1/16 of a melon, 286 g) has 86 calories, no fat, 22g carbs, 1g fiber, and 2g protein.

• 10 watermelon balls (122g) have 37 calories, 0 fat, 9g carbs, 0g fiber, and 1g protein

• 1 cup of diced watermelon (152g) has 46 calories, 0g fat, 11g carbs, 1g fiber, and 1g protein

• Two cups of red flesh watermelon chunks supplies 25% of daily vitamin A, 30% of daily vitamin C, B6 (6%) of B6; 8% potassium, 4% phosphorus, 8% magnesium, beta carotene, and lycopene.

• Watermelon’s inner rind is edible and has a bunch of hidden nutrients.  The outer rind, also edible, is sometimes used as a stir-fried or stewed vegetable or as a pickled condiment.

• Look for a watermelon that’s firm, symmetrical, and bruise, cut, or dent free. It should be heavy for its size and its underside should have a creamy yellow spot from where it sat on the ground while it ripened in the sun.

• Whole melons will keep for 7 to 10 days at room temperature but lose flavor and texture if they’re stored too long. They’ll keep for three to four days in the fridge after they’re cut.

Unusual Watermelon Salads

I recently had a salad made with arugula, yellow watermelon chunks, grilled red watermelon slices, pistachios, grated ricotta salata, and balsamic dressing.  It was awesome.

Here’s another salad I frequently make.  I’m not too precise with my measurements and it still tastes fantastic:

Mediterranean Watermelon Salad (adapted from watermelon.org)

Ingredients:

• 6 cups torn mixed salad greens

• 3 cups cubed seeded watermelon

• 1/2 cup sliced red onion

• 1/3 cup crumbled feta cheese

• 1/2 cup watermelon vinaigrette

• Freshly ground black pepper

• Mint sprigs

Watermelon Vinaigrette:

• 2 tablespoons honey

• 1/4 cup pureed watermelon (puree chunks in a food processor)

• 2 tablespoons white wine vinegar

• 1/4 teaspoon pepper

• 1 teaspoon olive oil

Directions:

Make the vinaigrette by whisking  all of the ingredients together. Store it in the refrigerator and shake well before using. Makes about 1/2 cup.

In a large bowl, mix all of the salad ingredients except the vinaigrette, pepper, and mint. Just before serving, toss the salad mixture with the vinaigrette. Garnish with pepper and mint sprigs.

Makes 6 servings. About 75 calories per serving.

The post How Juicy, Delicious Watermelon Can Help You Lose Weight appeared first on Eat Out Eat Well.

Eat Like A Greek . . .

or like others who live in Mediterranean countries. I was born and raised in New York City and grew up eating a Mediterranean-type diet at home. My father is Greek and I went to Greek day school so this type of eating pattern was what I knew. It was our way of life — not a studied, intentional choice. We ate lots of olive oil, fish, vegetables, and cheese — the mainstay was feta in brine from the barrel in the Greek grocer’s across the street from the Greek church. Olives came that way too, straight from the barrel, straight from Greece. And, we spent a lot of time eating with family – and friends of the family.

But, living in NYC and hanging out with my neighborhood friends, that healthy diet became infused with “staples” of the standard American diet. That infusion came in the form of food like bagels, butter for the bagels, burgers, English muffins, the occasional coca cola, egg creams, cheese Danish, movie theater candy, and Velveeta (for grilled cheese made with soft white bread). In NYC there was always the attraction of pizza (sold by the slice) and Good Humor trucks for that after dinner summer treat.  All in all, not too bad — in large part because, at that time, there wasn’t a fast food shop on every corner and eating between meals wasn’t a common (or acceptable) practice.

I just returned from a family trip to Greece and after eating food straight from the farm and fished from the sea, I’m convinced (and this is backed up by many research studies) that the diet I grew up on – the Mediterranean diet — is an extremely healthy dietary pattern and a very healthy way of life.

The Mediterranean Diet Is A Way Of Life

Dietary data from the Mediterranean region show that people who follow a Mediterranean dietary pattern have the lowest recorded rates of chronic diseases and the highest adult life expectancy. The health benefits are backed up by more than 50 years of epidemiological and experimental research.

The Mediterranean dietary pattern is not the type of restrictive program that we usually think of when we think “diet.” It’s a way of life – even the Greek word for diet, diaita, means way of life.

Traditional Mediterranean meals, the kind eaten for thousands of years by people who live in the countries bordering the Mediterranean Sea, are filled with fruit, vegetables, beans and legumes; bread, pasta, rice, semolina and other grains; nuts and seeds; copious amounts of extra virgin olive oil; lesser amounts of fish, poultry, eggs, and even smaller amounts of lean red meat; cheese and yogurt; and moderate amounts of wine, usually red.

The “Mediterranean diet” (very similar to the Dash diet for high blood pressure) doesn’t have a strict list of allowed/not allowed foods.  It’s a dietary pattern of lots of plant foods; small amounts of fish, dairy, and animal protein;  and very few saturated fats. Physical activity is a given as is leisurely dining with friends and family in pleasant surroundings with everyone taking pleasure in their meals. Even with plenty of healthy fats and some alcohol, weight problems are not common.

Why Is The Mediterranean Lifestyle A Good Choice?

The Mediterranean lifestyle – including foods, activities, meals with friends and family, and wine in moderation with meals — has been studied and called one of the healthiest in the world. It is also a dietary pattern filled with delicious and flavor-filled food and meals. The health benefits are not from diet alone but from the whole package.

According to the Mayo Clinic, a recent analysis of more than 1.5 million healthy adults showed that people who follow a Mediterranean diet have a reduced risk of overall and cardiovascular mortality, a reduced incidence of cancer and cancer mortality, and a reduced incidence of Parkinson’s and Alzheimer’s diseases.

Studies published in the medical journal BMJ and The New England Journal of Medicine showed that healthy people who follow a Mediterranean diet had a lower risk of developing type 2 diabetes and that a restricted calorie Mediterranean diet can be more effective for weight loss than a low fat diet.

An analysis of 50 studies linked the Mediterranean diet to lower odds of getting metabolic syndrome, a group of factors (high blood pressure, high blood sugar, unhealthy cholesterol levels, and abdominal fat) that increases the risk of heart disease, diabetes, and stroke.

All of the fruit, vegetables, whole grains, nuts, beans, seeds, fish, olive oil, and some alcohol in the Mediterranean eating pattern provide an astounding number of micronutrients, antioxidants, vitamins, and minerals which, in combination with the Mediterranean lifestyle, produce health benefits that can’t be obtained from supplements.

Keys To The Mediterranean Way Of Eating and Living

Fruits, vegetables, nuts and grains: 
The majority of food is from plant sources: fruit, vegetables, potatoes, breads and grains, rice, pasta, beans, nuts, and seeds. Greeks eat little red meat but average nine servings a day of fruit and vegetables – which may explain why the Mediterranean diet is associated with lower levels of LDL (“bad”) cholesterol. The majority of food should be a variety of minimally processed, locally grown (if possible), seasonal fruit and veggies (7 to 10 servings a day). Focus on whole-grain bread and cereal, rice, and pasta. Bread is important but is eaten plain or dipped in olive oil. The majority of grains are whole grains like wheat, oats, rice, rye, barley, and corn, best eaten in whole, minimally-processed forms.

Nuts:
 Nuts are part of a Mediterranean lifestyle. They are high in fat — around 80% of their calories come from fat — but most of it isn’t saturated. Because nuts are high in calories, try not to eat more than a handful a day.